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Pearl couscous, Beetroot and Fruit salad (Pärlcouscous med rödbetor och frukt) Recipe

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This recipe for Pearl couscous, Beetroot and Fruit salad (Pärlcouscous med rödbetor och frukt) is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ lb beetroot
1¼ C couscous
1 small red onion
3 fresh figs
½ C raisins
5 oz mixed salad leaves
3 Tbsp rapeseed oil
1 tbsp balsamic vinegar, preferably white
1 tsp salt
freshly ground black pepper to taste
Directions:
Directions:
Trim most of the stalks from the beetroot, scrub, put them in a pan, cover with water, add some salt and bring to a boil. Simmer until tender, which can take anything from 10 to 50 minutes depending on their size. When cool, peel and cut into small wedge. Meanwhile cook the couscous according to the instructions on the packet. Drain and loosen with a fork if it is too sticky. Peel the onion and slice thinly. Halve the figs and slice thinly. Mix all the ingredients in a large dish, keeping back some couscous, fig slices and raisins. Whisk the oil, vinegar, salt and pepper for the dressing together. Pour over the salad and toss. Garnish with the remaining couscous, fig slices and raisins.

 

 

 

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